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Wednesday, May 4, 2016

Salmon in Puff Pastry

I've discovered the ease of taking a favorite dish and wrapping it in puff pastry, be it a nice steak or salmon. The presentation is fun and beautiful for those times you just want to do something a little special. For this recipe I took my favorite salmon topping and then topped that with blanched asparagus.

Fill a large pot with a few inches of water and bring to boil with about a tsp of salt. Break off ends of asparagus, where they break naturally- about 1 1/2 inches from the bottom. Place in boiling water. Bring water to boil again and remove asparagus to ice water.

Roll out both pieces of puff pastry so that overlapped and combined they are a little longer than the filet and wide enough to wrap over the top, overlapping. (about 20 x 15 inches) You can overlap to combine the two pieces part way through rolling or at the end. Brush with beaten egg.

Place salmon fillet in the center, along the length of the pastry.

Cover with sundried tomato topping, then lay the cooled asparagus on top lengthwise.

Cut strips along the sides of the puff pastry - about 3 inches long.

Beginning on one side bring up a strip, pulling tight, then pull up a strip from the other side to criss-cross over the fish and overlap. Repeat to make a braided look. Pull up ends and tuck in. It's okay to have some natural steam vents.

Brush with the remaining egg wash and sprinkle with sesame seeds. Carefully place on parchment paper lined baking pan. Can be refrigerated at this point until 40 minutes before serving.

Bake at 400 F for about 30 - 40 minutes, until crust is golden and fish is at 145 F. Serves 6 - 8